Classic New York Cheesecake Recipe

A creamy New York style cheesecake with a golden graham cracker crust

This legendary dessert originated at Junior's Restaurant in Brooklyn in 1950. Dense, creamy, and impossibly smooth – it's the gold standard of American cheesecakes that has been passed down through generations.

Prep Time

30 mins

Cook Time

1 hr 15 mins

Cooling

4+ hours

Servings

12-16

Difficulty

Intermediate

Graham Cracker Crust

The foundation of every great cheesecake – buttery, crisp, and perfectly golden:

2 cups graham cracker crumbs — approximately 15 full sheets, finely crushed in a food processor

1/4 cup granulated sugar — balances the slight saltiness of the crackers

1/2 teaspoon ground cinnamon — optional, but adds a warm, subtle depth

6 tablespoons unsalted butter, melted — binds the crumbs and creates that signature crunch

Cheesecake Filling

The heart of this iconic dessert – rich, velvety, and melt-in-your-mouth perfection:

4 packages (32 oz total) cream cheese — Philadelphia brand recommended. Must be at room temperature for at least 2 hours

1 1/4 cups granulated sugar — provides the perfect sweetness without being cloying

1 tablespoon pure vanilla extract — use real vanilla, never imitation

2 teaspoons fresh lemon juice + 1 tsp zest — brightens the flavor and balances the richness

5 large eggs, room temperature — add one at a time, mixing on low speed

2/3 cup sour cream — creates that signature New York tanginess

2/3 cup heavy whipping cream — adds luxurious richness and smooth texture

3 tablespoons all-purpose flour — helps stabilize the filling and prevents cracks

Pro Tips for Success

🛁

Water Bath Method

Wrap your springform pan in aluminum foil and bake in a larger pan filled with 1 inch of hot water. This prevents cracks and ensures even baking.

🔄

Don't Overmix

Mix on low speed only. Too much air incorporated into the batter creates cracks during baking.

❄️

Slow Cooling

Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour before refrigerating overnight.

👆

The Wiggle Test

The cheesecake is done when the edges are set but the center still jiggles slightly like Jell-O.